1 History of Wine in America.- Eastern America.- Western America.- National Prohibition.- American Wine in the 20th Century and the New Millennium.- The American Wine Booms.- 2 Viticulture (Grape Growing).- Site Selection.- Climate.- Soils.- The Vine.- Cultivar Selection.- Vitis vinifera.- Major Vitis vinifera White Varieties.- Chardonnay.- Sauvignon Blanc.- Johannisberg Riesling.- Semillon.- Gewurztraminer.- Muscat de Frontignan.- Pinot Blanc.- Sylvaner.- Pinot Grigio.- Major Vitis vinifera Red Varieties.- Cabernet Sauvignon.- Merlot.- Pinot Noir.- Gamay.- Sangiovese.- Nebbiolo.- Zinfandel.- Syrah.- Cabernet Franc.- Mourvedre.- Petite Sirah.- Vitis labrusca.- Major Vitis labrusca White Wine Varieties.- Catawba.- Delaware.- Niagara.- Major Vitis labrusca Red Wine Varieties.- Concord.- Ives.- Vitis riparia.- Vitis rotundifolia.- Hybrids and Grafting.- French-American Hybrids.- Major French-American Hybrid White Wine Cultivars.- Seyval Blanc.- Vidal Blanc.- Vignoles.- Major French-American Hybrid Red Wine Cultivars.- Chambourcin.- Chancellor.- Marechal Foch.- Vineyard Establishment.- Cost and Value.- Start-Up.- Labor Costs.- Equipment Costs.- Variable Costs.- Fixed Costs.- Budget.- Site Preparation.- Vineyard Layout.- Planting.- Vine Training.- Trellising.- Training Systems.- Weed Control.- Herbicide Injury.- Vineyard Management.- Pruning.- Pest Control.- Diseases.- Insects.- 3 Wine Microbiology.- Fermentation.- Yeasts.- Native Yeasts.- Yeast Spoilage.- Yeast Identification.- Commercial Yeasts.- Optimizing Must Conditions.- Preparation of Starter Cultures.- Stuck Fermentations.- Bacteria.- Lactic Acid Bacteria.- Malolactic Fermentation.- Commercial Malolactic Fermentation Cultures.- Encouraging Malolactic Fermentation.- Monitoring Malolactic Fermentation.- Preventing Malolactic Fermentation.- Acetic Acid Bacteria.- Monitoring Vinegar Spoilage.- Controlling Vinegar Spoilage.- Molds.- The Microbiological Workplace.- Equipment.- Factors Affecting Microbial Growth.- Microbial Spoilage.- Juice and Must.- Juice Concentrates.- Bulk Wine.- Bottled Wine.- Wine Preservatives.- Sulfur Dioxide.- Sorbic Acid.- Benzoic Acid.- Fumaric Acid.- Lysozyme.- Dimethyldicarbonate.- Winery Sanitation.- Heat Sanitation.- Ultraviolet Radiation.- Sulfur Dioxide.- Ozone.- Chlorine-Based Compounds.- Iodine Compounds.- Quaternary Ammonium Compounds.- 4 Enology (Winemaking).- Grape and Wine Components.- Pectic Enzymes.- Sugars and Sweetness.- Late-Harvest Grapes.- Acids, Acidity, and pH.- Oxygen and Oxidation.- Sulfur Dioxide.- Phenols, Phenolics, and Polyphenols.- Color.- Nitrogenous Compounds: Proteins.- Malolactic Fermentation.- Grape Flavors.- Wine Blending.- Blend Expression Rationale.- Key ATF Blending Regulations.- Key ATF Blending Regulations for Labeling.- Meritage Blending.- Proprietary Blending.- Blending Cost Rationale.- Fining.- Detartration.- Barrel Aging.- Cost Implications.- American Oak versus French Oak.- Conditioning.- New Barrels.- Maintenance of Empty Barrels-Short Term.- Maintenance of Empty Barrels-Long Term.- Soda Ash Treatment.- Chlorine Treatment.- Citric Acid Treatment.- Filtration.- Microfiltration and Ultrafiltration.- Unflltered Wines.- Packaging.- Bottles.- Closures.- Capsules.- Label Rationale.- Label Shapes.- Label Colors.- Label Humor.- Label Experiments.- Key ATF Labeling Regulations.- Winemaking Perils and Pitfalls.- 5 Wine Classification.- Table Wines.- Sparkling Wines.- Dessert Wines.- Aperitif Wines.- Pop Wines.- 6 Winery Design.- Management.- Feasibility and Finance.- Capital Investments.- Lending Institutions.- Leasing.- Insurance.- Location.- Scale and Size.- Design Motif.- Case Studies.- Remodeled Small Barn.- Simple Custom Design.- 7 Requirements, Restrictions, and Regulations.- Application for Basic Permit.- Application to Establish and Operate Wine Premises.- Bonds.- Environmental Impact.- Personnel Questionnaire.- Signature Authority.- Label Approvals.- Formula Wines.- State ABC Regulations.- 8 Getting Started.- Recordkeeping.- Computerized Records.- Sanitation.- Quality Control.- Analytical Instrumentation.- pH Meter.- Brix and Balling.- Residual Sugar.- Total Acidity.- Volatile Acidity.- Sulfur Dioxide.- Sensory Evaluation.- Laboratory Refrigerator.- Winery Equipment.- Scales.- Crusher-Destemmer.- Press.- Pumps.- Hose.- Tanks, Barrels, and Other Bulk Wine Vessels.- Key ATF Tank Regulations.- Tanks.- Identification of Tanks.- Measuring Devices and Testing Instruments.- Fermentation Locks.- Refrigeration.- Filters.- Fillers.- Corkers.- Labelers.- Materials.- Potassium Meta-Bisulfite.- Pectic Enzymes.- Yeast.- Fining Agents.- Ascorbic Acid.- Citric Acid.- SorbicAcid.- Bottles.- Corks.- Capsules.- Labels.- Cases.- 9 White Table Wines.- Grape Varieties.- Increasing the Fruit Flavor Intensity of White Wine.- Harvesting.- Late Harvest.- Crushing-Destemming.- Pectic Enzymes.- Cold Soaking.- Pressing.- Brix (Sugar) Adjustment.- Acid Additions.- Yeast Inoculation.- Fermentation.- Stuck Fermentation.- First Racking.- Second Racking.- Blending.- Fining and Stabilization.- Aging.- Balancing and Preservation.- Filtration.- Bottling.- Packaging.- Records.- 10 Red Table Wines.- Grape Varieties.- Increasing Red Wine Fruit Flavor Intensity.- Harvesting.- Crushing-Destemming.- Pectic Enzymes.- Brix (Sugar) Adjustments.- Acid Additions.- Yeast Inoculation.- Fermentation.- Pressing.- Maceration.- Free-Run and Press Wine.- Racking.- Blending.- Malo-lactic Fermentation.- Fining and Stabilization.- Barrel Aging.- Balancing and Preservation.- Filtration.- Bottling and Corking.- Bottle Aging.- Packaging.- Records.- 11 Blush Table Wines.- Grape Varieties.- Crushing-Destemming, Sugar and Acidity Adjustments, and Yeast Inoculation.- Pressing and Fermentation.- Rackings.- Blending.- Clarification and Stabilization.- Aging, Balancing, and Preservation.- Filtration.- Bottling, Corking, and Recording.- 12 Fruit and Berry Wines.- Apple Wine.- Bramble Berry Wines.- Blueberry Wine.- Cherry Wine.- Peach Wine.- Strawberry Wine.- Dried Fruit Wine.- Mead.- 13 Marketing.- Getting Started.- Image Development.- Market Research.- Marketing Plan.- Marketing Budget.- Marketing Techniques.- Self-Promotion.- Total Package.- Brochures/Newsletter.- Video/CD.- The Winery Web Site.- Direct Mail/Database Marketing.- Advertising.- Cooperative Advertising.- Signage.- Wine Competitions.- Public Relations.- Media Relations.- Media Basics.- Media Kit.- News Releases.- Photographs/Visuals.- Interviewing.- Wine Trails.- Wine Clubs.- Special Events.- Educational Programs.- Industry Relations/Networking.- Wine Associations.- Wineries.- Tourism.- Local Business/Community.- Customer Service.- Team Members.- Winery Tour and Tasting Room.- Sales.- Retail Shop.- Personalized Sales.- Wholesale Distribution.- Repeat Sales.- Conclusion.- Appendix a Suggested Resources.- Catalogs.- Buyer's Guides.- Viticulture Material and Equipment.- Laboratory Materials, Equipment, and Consultants.- New Equipment.- New Tankage.- Used Equipment and Tankage.- Grapes, Must, and Juice.- Computer Software.- Winemaking Materials.- Winery Tasting Room Supplies.- Periodicals.- Appendix B Analytical Procedures.- Microscopy.- Methylene Blue Stain Procedure.- Apparatus and Reagents.- Procedure.- Wet Mount.- Dry Mount.- Gram Stain Procedure.- Apparatus and Reagents.- Procedure.- Malolactic Fermentation Determination by Paper Chromatography.- Apparatus and Reagents.- Procedure.- Bottle Sterility.- Winery Sanitation.- Swab Test.- pH Meter.- Apparatus and Reagents.- Procedure.- Brix-Balling by Hydrometer.- Apparatus.- Procedure.- Brix by Refractometer.- Apparatus.- Procedure.- Alcohol by Ebulliometer.- Apparatus and Reagents.- Procedure.- Extract by Nomograph.- Total Acidity.- Apparatus and Reagents.- Procedure.- Volatile Acidity by Cash Still.- Apparatus and Reagents.- Procedure.- Free Sulfur Dioxide.- Aeration Oxidation Distillation and Titration Procedure for Free Sulfur Dioxide.- Apparatus and Reagents.- Procedure.- Free Sulfur Dioxide by Ripper Method.- Apparatus and Reagents.- Procedure.- Aeration Oxidation Distillation and Titration Procedure for Total Sulfur Dioxide.- Apparatus and Reagents.- Procedure.- Total Sulfur Dioxide by Ripper Method.- Apparatus and Reagents.- Procedure.- Sensory Evaluation.- Apparatus and Conditions.- Procedure.- Visual Mode.- Olfactory Mode.- Gustatory Mode.- Overall Impression.- Appendix C Charts and Tables.- Appendix D Glossary.